Easy Furikake Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp soy sauce (or shoyu/tamari for gluten-free options)
02 -
1½ to 2 lbs fresh salmon, cut into 4 serving-size pieces
03 -
1 tsp wasabi paste (optional)
04 -
¼ cup Japanese mayo (Kewpie style)
05 -
¼ cup furikake seasoning
06 -
Kosher salt and black pepper for seasoning
07 -
Spray-on nonstick oil
→ For Serving
08 -
Steamed rice
09 -
Sliced green onions (scallions)
10 -
Cooked bok choy or cabbage
# Instructions:
01 -
Set your oven to 400°F and place one rack in the middle. Spray a baking tray lightly with cooking spray to stop the fish from sticking.
02 -
Add kosher salt (about 1½ tsp) and pepper, seasoning every part of the salmon fillets. Lay the pieces down on your oiled tray with the skin side sitting underneath.
03 -
Blend the mayo, soy sauce, and wasabi (if you're using it) in a little bowl until smooth. Coat the salmon fillets on top with this mixture so it’s fully covered.
04 -
Spread a nice layer of furikake seasoning across the top of the mayo-coated salmon evenly.
05 -
Pop the salmon into the oven and let it roast for about 12–14 minutes. Check if it’s done when the fish flakes easily when you poke it lightly with a fork.
# Notes:
01 -
Can use an air fryer at 380°F for 10–12 minutes
02 -
Store leftovers in a fridge for up to 2 days
03 -
Good both cold or reheated with stovetop or microwave
04 -
Regular mayo is a fine alternative to Kewpie